Chilled Avocado And Fresh Basil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This velvety soup makes a wonderful first course at an al fresco party. Serve it in small portions, perhaps in pretty dessert dishes or champagne glasses. It can be made up to a few hours ahead of serving time, set aside in the refrigerator and serve chilled. Ingredients:
2 large avocados |
1 cup plain non-fat yogurt |
1/2 cup canned diced tomatoes, undrained |
1 tablespoon freshly squeezed lemon juice |
1/2 cup fresh basil leaves, loosely packed |
1/2 teaspoon sea salt |
1/8 teaspoon cayenne pepper |
whole basil leaves for garnish, optional |
Directions:
1. Cut avocados in half and remove pits.
2. Scoop the avocado out of the skin and place it in a blender or food processor.
3. Add yogurt, tomatoes, lemon juice, basil leaves, salt, cayenne pepper and puree until smooth.
4. Chill.
5. Ladle into individual serving dishes and garnish each serving with a whole basil leaves.
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